Do you love to buy English Toffee for yourself or others? Well now you can learn how to make 4 different kinds of toffee at home with The French Kitchen’s new 1 hour class: English Toffee with Chef Kyle.

We still have classes being held so everyday I’m seeing a lot of sad faces peering in the windows. Sorry guys- but our staff needs a break so they can come back refreshed.

X-Treme Chef Kid’s Camp this is a lively bunch. Tomorrow is their “competition day”. They split up into teams and create a main and side dish with a dessert. Then Kyle and I will get to judge the results. I’m looking through their menus right now to prepare a shopping list and here’s a few things I’m looking forward to/curious about: Unicorn cake, Mongolian beef eggrolls, “pastel” noodles..PICTURES TO BE POSTED SOON.

We are so excited to have a full calendar of kid/teen/4-Hand classes this summer. Thank you so much for your support and please continue to spread the word about our kid’s program. Summer spots are almost full-Get 10% off any spots in June, July, August using coupon code: Summer10 at checkout.*Cannot be combined with other promotions or applied to previous purchases. Not applicable for little chefs or adult classes. Offer will expire on Sunday, June 3rd at 11:59 pm.

*Cannot be combined with other promotions or applied to previous purchases. Not applicable for little chefs or adult classes. Offer will expire on Sunday, June 3rd at 11:59 pm.

Classes for LITTLE CHEFSAges 5-8 years old

Spread the word about this amazing new program that everyone has been asking for!

Does your little one love to help in the kitchen or watch cooking shows on TV? This summer they can take classes in our state-of-the-art kitchen.Baking #1:Mini Pizzas, Chips & Salsa, Strawberry ShortcakesCupcake Decor: Decorate funfetti and chocolate cupcakes!
It’s never too early to get them comfortable with helping out in the kitchen.
More classes to come soon and throughout the year!

Chef Anne is teaching a wonderful series of classes that highlights authentic and delicious food from China, Japan, Vietnam, and Thailand. Even though it was originally a 4 class series over 1 weekend, we have decided to break it up into 4 different classes. You can find them on the calendar as “Chinese, Japanese, Thai, and Vietnamese”. Sign up to reserve your spot today and broaden your cooking horizons with these AMAZING classes.

Spring Break Camp Overview

This past week we had Kid and Teen “Taste the World” camps! The first four days they cooked meals from four different countries- Mexico, France, India, and China. The last day they paired up into teams and developed their own 2-3 course meal. I love seeing all of their reactions to new ingredients and flavors. (tomatillos– whaattt??) The last day is also so exciting because their imaginations run wild and they love to be independent in the kitchen. My favorites were the chicken curry enchiladas and chicken curry pot pies. I cannot wait to have more camps over the summer. Nothing makes me happier than getting a hug or a high five from a camper telling me that they had so much fun. Summers at The French Kitchen are filled with kid classes and camps- go to our calendar to check it out!

We are so happy to be partnering with the Air Force Academy to teach the graduating class some cooking/life skills. Twice a month, we have been customizing night classes for the cadets. Each group is so polite, respectful, and a lot of fun to cook with! Here are some pictures from the past classes:

Happy Valentine’s Day from us to you!

Tell someone you love them today.
Forget that box of assorted chocolates and come by to grab a box of FRESH, assorted pastries on your way home.

Tonight at The French Kitchen, we are having our first Valentine’s Day Cooking Class!
Six couples will be joining us for an evening with wine, cheese, & bread. On the menu is a Poached Egg Arugula Salad with a Champagne Vinaigrette, Steak au Poivre and Grilled Shrimp, Homemade Brown Butternut Squash Ravioli, and Chocolate Lava Cakes with Vanilla Ice Cream.

LOUISIANA KING CAKE QUALMS

Tonight is the first class on how to make a Louisiana-style Mardi Gras King Cake. Even though I made a bajillion king cakes working at an amazing Cajun restaurant in Littleton, I find myself super nervous to teach it.
Scaling down the recipe from a big batch of dough that can make 20 cakes versus 1 or 2 is no easy task. I have to take in account how much the rising agents (yeast) and amount of flour will be affected. When you use a large commercial mixer, the dough gets warmer due to the power of the mixer so I would have to add more flour to keep the dough from being too sticky. Also the dough would rise faster than it would if I was making the cake at home.
Also, I wanted to make sure that clients would be able to replicate the recipe successfully. Whenever I make a mistake, I try my best to fix in the moment, but I realize that not everyone feels confident that they can fix it at home. I want to make sure they understand how finicky dough can be and which steps are important.
There’s so much more that goes into developing classes at The French Kitchen than just knowing a recipe. Thanks to Blandine, I’ve learned how important testing is, as well as writing recipes to be as clear and organized as possible, weighing everything and taking notes every step of the way.